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Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
Boil the rigatoni until a mite more al dente than you like them. Put the oil and half the pepper in a frying pan, along with 4 tablespoons of the hot pasta water. Add the rigatoni to the pan and sauté for a few moments, until there is no loose water hanging around. Serve with the Pecorino Romano and remaining pepper sprinkled on top.
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